Description

Pumpkin Glazed Donuts with Crumb Topping are soft, baked spice cake donuts enriched with pumpkin puree, topped with a buttery cinnamon-oat streusel, and finished with a sweet vanilla glaze. They deliver all the cozy flavors of fall in an easy, no-fry format—perfect for breakfast, brunch, or dessert.

Ingredients

Scale

For the Donuts:

1 box (about 432 g) spice cake mix
¾ cup (180 g) canned pumpkin puree — NOT pumpkin pie filling
2 large eggs
3 tbsp (42 g) melted butter

For the Crumb Topping:

½ cup (100 g) brown sugar
¼ cup (30 g) all-purpose flour
1 tsp (5 g) pumpkin pie spice
2 tbsp (28 g) butter
2 tbsp (15 g) quick oats

For the Glaze:

1 cup (120 g) powdered sugar
1 tbsp (15 ml) milk
½ tsp (2.5 ml) vanilla extract

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Instructions

Preheat oven: Heat to 350°F (175°C) and lightly grease a 6-cavity donut pan.
Make crumb topping: In a bowl, combine brown sugar, flour, pumpkin pie spice, butter, and oats. Cut in butter until pea-sized crumbs form. Set aside.
Mix donut batter: In a large bowl, stir together spice cake mix, pumpkin puree, eggs, and melted butter until smooth.
Fill pan: Pipe batter into donut cavities using a pastry bag, smoothing tops with a knife.
Add topping: Sprinkle about 1 tbsp crumb topping over each donut.
Bake: 10–12 minutes, or until a toothpick inserted comes out clean.
Cool: Let donuts cool slightly in the pan, then transfer to a wire rack.
Glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled donuts.

Notes

If you don’t have a donut pan, use a muffin tin and adjust baking time.

Only use pure pumpkin puree—pumpkin pie filling will make the batter too sweet and heavy.

Reduce milk for a thicker glaze.

Freeze baked donuts without glaze for up to 2 months; thaw before glazing.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Desserts
Method: Baking
Cuisine: American